Pork and pepper kebabs

Ingredients

› 480 g of lean pork, diced
› 2 red peppers
For the marinade
› 3 tbsp of balsamic vinegar or juice of 1 lemon
› 20 ml of vegetable oil
› 1 red chilli, trimmed
› 2 cloves of garlic, peeled and crushed
› 1 level tsp of paprika
› 1 tsp of dried parsley
› freshly ground black pepper.

Method

1. Place the balsamic vinegar/lemon juice and olive oil in a bowl.
2. De-seed the chilli and slice it very thinly. Toss the chilli into the bowl
and whisk with a fork.
3. Add in the crushed garlic and the paprika.
4. Stir the parsley into the marinade and season with some black pepper.
5. Add the diced pork to the marinade, making sure that it is well coated.
6. Cover with cling film and leave for at least 1 hour, or overnight in
the fridge.
7. Chop the red peppers in half, de-seed and cut them into chunks.
Thread a piece of pepper onto a skewer, followed by some
marinated pork, and then continue until you have filled the skewer
with meat and peppers.
8. Repeat the process for the other 3 skewers.
9. Place the kebabs on a hot barbeque or under a hot grill and cook for
approximately 20 minutes until they are cooked through, making
sure that you turn them frequently and brush with the
marinade occasionally.